Preheat the oven to 160C/300F/gas 2.
Grease and line the cake tin with baking paper.
Cut the butter into chunks and place in the saucepan with the honey and sugar.
Melt the mixture over a medium heat and once melted, increase the heat and boil for one minute.
Pour the mixture into the mixing bowl and leave for 10-15 minutes to prevent the eggs cooking when they’re added.
Once cool whisk in the eggs, one at a time, with the electric hand whisk.
Sift the flour into the mixture and fold in with a spoon, then whisk to a smooth batter.
Pour the batter into the cake tin, place in the oven and bake for 50 minutes.
Check the cake after 30 minutes to make sure the surface isn't burning. If it, is place a piece of kitchen foil over the top.
The cake is done when it is firm when pressed and a skewer pushed into the centre of the cake comes out clean.
Leave to cool in the tin for 20 minutes before turning out onto a cooling rack.
When the cake is completely cool brush one side of your sun template with honey and stick onto the centre of the cake.
Dust around the sun template with icing sugar and then very carefully peel off the template ensuring that no icing sugar slips onto the sun design.
